Sunday, February 23, 2014

Navajo Fry Bread

Cameron Trading Post is featured in the first chapter in Tastes & Treasures cookbook. Page 14 has this delicious recipe. It is much easier than I thought and a big hit with the family. 
Candice from Maryland writes, "I used a recipe from Pioneer Woman. Not authentic (I think powdered milk is more authentic) but easy, ingredients on hand, and delicious! Super fun for toddler hands too. We ate so much we had to take a family walk."
Lots of great topping suggestions too - Lettuce, tomato, ground beef, pinto beans, sour cream, avocado, cheese, green chiles . . .

Navajo Fry Bread

  • 3 cups All-purpose Flour
  • 1/2 teaspoon Salt
  • 3 teaspoons Baking Powder (slightly Rounded Teaspoons)
  • 3/4 cups Milk
  • Water As Needed To Get Dough To Come Together
  • Vegetable Shortening Or Lard For Frying

Stir together flour, baking powder, and salt in a medium bowl. Stir with a fork as you pour in the milk; keep stirring for a bit to get it to come together as much as possible. Add just enough water (about 1/4 to 1/2 cup) to get it to come together. Cover the bowl with a dish towel and let it sit for 35 to 45 minutes to rest.

When you're ready to make the fry bread, heat about 1 to 2 inches shortening/lard in a large skillet over medium-high heat. Grab a plum-sized piece of dough (or larger if you want larger fry bread) and press it into a circle with your fingers: place it on a clean surface and begin pressing in the center and work your way out, stretching it as you go.
When the circle is about 4 to 7 inches (however big you want it) carefully drape it into the skillet. Allow it to fry on one side until golden brown, about 1 minute, then carefully flip it to the other side using tongs. Fry it for another 30 to 45 seconds.
Remove the fry bread to a paper towel-lined plate and allow it to drain while you fry the other pieces.
Serve warm!